Grilled Skirt Steak With Smoky Cucumber Chimichurri

By Kay Chun

Updated Sept. 16, 2025

Grilled Skirt Steak With Smoky Cucumber Chimichurri
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4(7)
Comments
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With just a few simple seasonings (salt, pepper and oregano), quick-cooking skirt steak needs only the light smoke of a grill to amplify its beefy flavor. For this vibrant chimichurri, cucumbers are charred on the grill, too, resulting in a smoky, tangy and herbaceous sauce that cuts through the rich beef. Enjoy leftovers as stuffed pita sandwiches the next day: Mix the cucumber chimichurri with some plain Greek yogurt and dollop into pitas, then top with the sliced steak and any fresh salad options you might have around, like chopped lettuce and tomatoes.

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Ingredients

Yield:4 servings
  • Neutral oil, for greasing grates
  • 3Persian cucumbers (about 8 ounces), quartered lengthwise
  • ½cup plus 1 tablespoon extra-virgin olive oil, divided
  • Kosher salt and pepper
  • 1½pounds skirt steak, cut into three equal pieces
  • 2teaspoons dried oregano
  • ½packed cup parsley leaves, finely chopped
  • 1tablespoon chopped capers, plus 1 tablespoon brine
  • 1 to 2tablespoons lemon juice
  • 1garlic clove, minced
  • ½teaspoon crushed red pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

652 calories; 56 grams fat; 13 grams saturated fat; 1 gram trans fat; 35 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 35 grams protein; 653 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease).

  2. Step 2

    On a rimmed sheet pan, toss cucumbers with 1 tablespoon of the olive oil to evenly coat; season with salt and pepper. Grill, turning occasionally, until nicely charred all over, 5 to 10 minutes. Transfer to a cutting board and let cool.

  3. Step 3

    Meanwhile, rub steak all over with 2 tablespoons of the olive oil; sprinkle with the oregano and season with salt and pepper. Grill over medium-high until nicely charred, about 2 minutes per side for medium-rare and 3 minutes for medium. Transfer to a large plate.

  4. Step 4

    While the meat rests, finely chop the grilled cucumbers and transfer to a medium bowl. Add parsley, capers and caper brine, 1 tablespoon of the lemon juice, garlic, crushed red pepper and the remaining 6 tablespoons olive oil; season with salt and pepper and mix well. Add more lemon juice to taste.

  5. Step 5

    Thinly slice the steak across the grain and transfer to a serving platter. Serve with the chimichurri on the side.

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Ratings

4 out of 5
7 user ratings
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Comments

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Angie M.

Delicious! I was worried the meat would need to be marinated, but the olive oil, salt, pepper and oregano were perfect. And the sauce was divine. Nice crunch and grilled flavor from the cucumbers, tang from the lemon, and salty umami from the capers. The one change I made was to add cilantro. Because I love cilantro. Definitely going in the rotation!

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